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There are stir-fries you make because something quick is needed. And then there are stir-fries like this Vegan Cashew Apricot Tofu Stir Fry — the kind that combines crispy golden tofu and crunchy cashews in a glossy sauce with the sweet, slightly jammy character of apricot that makes every bite genuinely surprising and deeply satisfying. This is that dish. The one that uses an unexpected ingredient — apricot jam — to create a sauce with a sweet-savory depth and a glossy, clingy coating that is one of the most crave-worthy things to come out of a weeknight pan.

This recipe pairs crispy pan-fried tofu with toasted cashews and stir-fried vegetables in an apricot-based sauce built on soy sauce, garlic, ginger, and rice vinegar, with apricot jam providing a natural sweetness and gloss that eliminates the need for refined sugar while adding its own distinct fruity character. The result is a stir-fry that is simultaneously familiar in its technique and genuinely original in its flavor.

What makes this dish so outstanding is the sauce — the apricot jam melts into the soy and ginger base and creates a glossy, lightly fruity coating that clings beautifully to every piece of tofu and vegetable without tasting overtly sweet, the fruit flavor acting instead as a deepening, rounding element against the salty soy base.

This recipe is 100% vegan, naturally gluten-free when made with tamari, ready in just 30 minutes, and absolutely wonderful served over steamed jasmine rice with extra cashews scattered over the top.

Recipe Information

Ingredients

For the Tofu

• 400g firm tofu, pressed and cubed
• 1 tbsp soy sauce or tamari
• 1 tbsp cornstarch
• 1 tbsp neutral oil

For the Stir Fry

• 1 cup (140g) roasted cashews
• 1 red bell pepper, sliced
• 1 medium carrot, julienned or thinly sliced
• 2 spring onions, cut into 2-inch pieces
• 2 tbsp neutral oil

For the Apricot Sauce

• 4 tbsp apricot jam or preserves
• 3 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 2 tbsp water
• 1 tsp cornstarch mixed with 1 tbsp water (slurry)
• ½ tsp chili flakes (optional)

To Serve

• Steamed jasmine or basmati rice
• Extra cashews
• Fresh cilantro or spring onions
• Sesame seeds

Instructions

1. Prepare the tofu. Press the tofu for at least 10 minutes to remove excess water. Cut into 2cm cubes. Toss with the soy sauce and cornstarch until evenly coated.
2. Crisp the tofu. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the tofu in a single layer and cook for 3–4 minutes per side until golden and crispy on all sides. Remove and set aside.
3. Toast the cashews. In the same pan, add the cashews and toast for 1–2 minutes until lightly golden and fragrant. Remove and set aside.
4. Make the apricot sauce. In a small bowl whisk together the apricot jam, soy sauce, rice vinegar, ginger, garlic, water, and chili flakes if using until smooth.
5. Stir fry the vegetables. Add the remaining oil to the pan over high heat. Add the bell pepper and carrot and stir fry for 3–4 minutes until tender-crisp.
6. Add the sauce. Return the tofu and cashews to the pan. Pour the apricot sauce over and toss to coat everything evenly. Add the spring onions. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens to a glossy, coating consistency.
7. Serve immediately. Serve hot over steamed rice, garnished with fresh cilantro, extra cashews, and sesame seeds.

Pro Tips

• Press the tofu thoroughly before cooking for the crispiest result — excess moisture prevents proper browning.
• Use a good quality apricot jam with a high fruit content for the most vibrant, genuine apricot flavor in the finished sauce.
• Have all components prepped and sauce ready before the heat goes on — stir frying moves quickly once started.
• Toss the cornstarch slurry into the sauce only once everything else is in the pan and the sauce is simmering, for the cleanest thickening.

Why Apricot Works In a Savory Stir Fry

Fruit-based sauces have a long history in both Asian and Middle Eastern cooking, where the natural sweetness and acidity of fruit provide complexity and balance in savory dishes. Apricot jam in particular works beautifully in a soy-based stir fry because its moderate sweetness, gentle acidity, and slightly floral character complement rather than dominate the savory soy and ginger base, while its natural pectin content contributes to the glossy, clingy sauce texture.

Flavor Variations

• Mango Cashew Tofu: Replace the apricot jam with mango chutney for a different fruity sweetness.
• Orange Cashew Tofu: Replace the apricot jam with orange marmalade and add a splash of fresh orange juice for a citrus version.
• Spicy Apricot Tofu: Double the chili flakes and add a teaspoon of chili garlic paste for a spicier version with more building heat.

Nutritional Highlights (Per Serving)

Storage

• Refrigerator: Store in an airtight container for up to 3 days. Reheat in a hot pan with a splash of water to loosen the sauce.
• Freezer: Not recommended, as the tofu texture softens considerably after freezing and thawing.
• Meal prep: Prep the tofu and sauce in advance, then stir fry fresh just before serving for the crispiest result.

Frequently Asked Questions

Can I use a different nut instead of cashews?

Yes — toasted almonds or peanuts both work well as substitutes, though cashews provide the creamiest, mildest nut flavor that pairs most harmoniously with the apricot sauce.

Can I make this gluten-free?

Yes — use tamari instead of soy sauce and check that your apricot jam contains no gluten-containing additives.

Can I use a different protein instead of tofu?

Yes — tempeh or chickpeas work well as alternatives with the same sauce and technique.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more exciting vegan stir fry and dinner recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!